Funny enough, before I knew the secret behind cold fermenting pizza dough, I actually used beer in my homemade pizzas (Notably Blue Moon/Blue Moon light), and the flavor profiles were better than using water. However, a cold ferment with just water imparts wonderful flavor to the pizza and makes it easier to digest - so by virtue of that, I totally agree with your end result.
I thought the whole point of using beer in your pizza dough was to get the extra flavor but without a long ferment? I'd be interested to see you redo this, but with a same day 1-3 hour warm proof instead of a long cold ferment that will only serve to make them closer in flavor at the end. Then maybe contrast an all water long cold ferment vs. a 1-3 hour warm proof dough with beer, and see how close the beer version approximates the cold proofed one.
I’ve been thinking about trying beer dough, for flavor. It might be a fun way to add some variety of flavor to my pizza arsenal 🍕🔥 nice video, very clear🤘
I use beer when I want a same day pizza. Double the yeast of my usual recipe and it's ready in 4 hours. Surprisingly, it's very similar to long fermented dough.
Aye fellow New Englander. Im team beer batter. The flavors im biased too, plus I like chewy. If youre doing a NYC style pizza beer batter isnt much different, but youll have beer handy in the kitchen to drink while the dough does its thing haha
i have an idea for you: Maybe you know how its looks and feel making the dough like everybody do it buut meen maybe you need to put an CONTROL SAMPLE sou we all can see the very all diference between anything.... and thats how experiments are made tho
Appreciate your experiment! I may still try it, at least once. Very interesting. Thanks!
Funny enough, before I knew the secret behind cold fermenting pizza dough, I actually used beer in my homemade pizzas (Notably Blue Moon/Blue Moon light), and the flavor profiles were better than using water.
However, a cold ferment with just water imparts wonderful flavor to the pizza and makes it easier to digest - so by virtue of that, I totally agree with your end result.
I thought the whole point of using beer in your pizza dough was to get the extra flavor but without a long ferment? I'd be interested to see you redo this, but with a same day 1-3 hour warm proof instead of a long cold ferment that will only serve to make them closer in flavor at the end.
Then maybe contrast an all water long cold ferment vs. a 1-3 hour warm proof dough with beer, and see how close the beer version approximates the cold proofed one.
Nice trial …..will drink the beer and use water for the pizza thx for sharing !!!🍺🍺
Does it taste yeasty?
Good analysis. I’m gonna try it anyway and find out for myself.
What if you boil the beer first to get rid of the alcohol?
I’ve been thinking about trying beer dough, for flavor. It might be a fun way to add some variety of flavor to my pizza arsenal 🍕🔥 nice video, very clear🤘
Experimentation is the best part of this hobby in my opinion. Thanks for watching!
I use beer when I want a same day pizza. Double the yeast of my usual recipe and it's ready in 4 hours. Surprisingly, it's very similar to long fermented dough.
Thanks for doing that test. I was wondering how beer would effect the flavor and texture of the dough.
Aye fellow New Englander. Im team beer batter. The flavors im biased too, plus I like chewy. If youre doing a NYC style pizza beer batter isnt much different, but youll have beer handy in the kitchen to drink while the dough does its thing haha
I really want to try this. I just found out you’re a fellow Mainer! I moved to AZ 23 years ago.
2:25 to skip the filler (inteo talking)
How about coffee
Nice video man!
Thanks!
Use Weißbier (Weizenbier). Much Bettler. Greets from Bavaria.
Always wondered what happened to TJ from Recess
You got me…
Maybe carbonated water would work
Try it with a hefeweizen
...or budweiser
i have an idea for you: Maybe you know how its looks and feel making the dough like everybody do it buut meen maybe you need to put an CONTROL SAMPLE sou we all can see the very all diference between anything.... and thats how experiments are made tho
Beer dough looks more delicious not gonna lie🤤
Tell me youre from Maine without telling me youre from Maine.
He looks like the Dan O spice guy 😂
Is that a good thing?
Your videos are so uniqe and cool...learned alot
Oh man how have I never thought of this!? Trying this next dough batch for sure. 🍕 🐢
I tried beer. No difference. Save a beer and drink it with your pizza😊